Broccoli, Cauliflower, and Cheese Soup

Broccoli, Cauliflower, and Cheese Soup: A Comforting, Creamy Delight

As the weather cools down, there’s nothing quite as comforting as a warm bowl of soup. This Broccoli, Cauliflower, and Cheese Soup is the perfect combination of hearty vegetables and rich, creamy cheese. It’s a quick and easy recipe that’s perfect for lunch or dinner, offering a delightful blend of flavors that the whole family will love. With just 30 minutes from start to finish, you can enjoy a comforting, nutritious meal that’s packed with flavor.

Ingredients

• 2 tablespoons olive oil (regular or light, not extra virgin)
• 1 cup diced carrots (about 2 medium to large)
• 1 cup diced celery (about 2 large ribs)
• 1 cup diced onion (about 1 small to medium)
• Salt and pepper, to taste
• 3 tablespoons all-purpose flour
• 4 cups water
• 4 teaspoons chicken base (such as Better Than Bouillon)
• 3 cups fresh broccoli florets
• 3 cups fresh cauliflower florets
• 1 cup half and half
• 2 cups shredded sharp cheddar cheese

Directions

1. Sauté the Vegetables:
In a large pot (4-quart or larger), heat the olive oil over medium heat. Add the diced carrots, celery, and onions. Season lightly with salt and pepper. Sauté the vegetables until they begin to soften, about 5 minutes. This step helps to build the base flavor of the soup, with the onions adding a touch of sweetness and the carrots and celery providing a savory undertone.

2. Make the Roux:
Once the vegetables have softened, add the flour to the pot. Cook for another minute, stirring constantly to incorporate the flour with the vegetables. This creates a roux, which will help thicken the soup and give it a creamy texture.

3. Add Broth and Vegetables:
In a separate bowl, combine the water and chicken base to create a flavorful broth. Add this mixture to the pot, followed by the broccoli and cauliflower florets. Stir to combine, ensuring the vegetables are evenly distributed in the broth.

4. Simmer:
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot with a lid and let it simmer for about 10 minutes, or until the broccoli and cauliflower are tender. This simmering time allows the flavors to meld together, creating a rich and satisfying soup.

5. Mash the Vegetables:
Turn off the heat. Using a potato masher, mash the vegetables in the soup until you reach your desired consistency. If you prefer a chunkier soup, mash lightly. For a smoother soup, mash more thoroughly or use an immersion blender for a creamier texture.

6. Finish with Cream and Cheese:
Add the half and half and shredded sharp cheddar cheese to the pot. Stir until the cheese is fully melted and the soup is creamy. The sharp cheddar adds a rich, tangy flavor that complements the mild broccoli and cauliflower. Taste the soup and adjust the seasoning with salt and pepper if needed.

7. Serve:
Serve the soup hot, garnished with extra cheese or fresh herbs if desired. This soup is delicious on its own, or you can pair it with a slice of crusty bread or a simple side salad for a complete meal.

Recipe Notes

This Broccoli, Cauliflower, and Cheese Soup is not only comforting but also versatile. You can easily customize it by adding other vegetables, such as potatoes or leeks, or even a dash of hot sauce for a bit of heat. If you prefer a vegetarian version, simply substitute the chicken base with a vegetable base.

The soup stores well in the refrigerator for up to 3 days, making it a great option for meal prep. Reheat it gently on the stove or in the microwave, adding a splash of milk or broth if it thickens too much.

Nutrition

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Calories: 250 kcal per serving
• Servings: 6 servings

This Broccoli, Cauliflower, and Cheese Soup is the perfect way to warm up on a chilly day. It’s creamy, cheesy, and packed with vegetables, making it a satisfying and nourishing choice for any meal. Enjoy the comforting flavors of this easy-to-make soup, and savor each delicious spoonful!

Print